almond

These delightful cookies, which are adapted from "Casablanca: My Moroccan Food” by Nargisse Benkabbou (Firefly, 2018), are like a cracked and cakey rose lukum, a gel-like candy often referred to as Turkish delight. Ghriba is a specific type of cookie that Moroccans bake all year long. Recipes vary depending on the region or the family, but they all have one thing in common: They are cracked on the outside and chewy on the inside. When it comes to ghriba, the flavoring possibilities are endless. The most popular varieties are almond, coconut and walnut.

Rose and Almond Ghriba

confectioners’ sugar,

almonds

granulated sugar

eggs

unsalted butter, softened

baking powder

rose water

salt

Heat the oven to 350 degrees. Line a cookie sheet with parchment paper. Place confectioners’ sugar in a small bowl.

Place all of the remaining ingredients in a large bowl and use your hands or a large spatula to mix them together until you have a smooth and slightly sticky dough. Scoop the dough in heaping single tablespoonfuls (about 30 grams each) and roll each into a ball, then roll each ball in confectioners’ sugar until completely coated.

Transfer the coated dough balls to the lined cookie sheet and lightly press each with the palm of your hand, but don’t flatten them completely.

Immediately bake for 15 to 18 minutes until the cookies are cracked and firm on the outside. Remove from the oven and let the cookies cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container to prevent them from drying out. They will keep for up to seven days.

Chocolate- and Almond-Dipped Sandwich Cookies recipe | Epicurious.com

sugar

(2 sticks) unsalted butter, room temperature

vanilla extract

all purpose flour

whipping cream

bittersweet (not unsweetened) or semisweet chocolate, chopped garnish

bittersweet (not unsweetened) or semisweet chocolate, chopped

Strawberry-Granola Crisp recipe | Epicurious.com

Tbsp. raw sugar

lemon juice

cornstarch

Kosher salt

olive oil

Tbsp. maple syrup

oats

unsweetened shreddedcoconut

all-purpose flour

yogurt,

Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

hazelnuts

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

kosher salt

honey

virgin coconut oil

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

Barley Porridge with Honeyed Plums recipe | Epicurious.com

unhulled barley

almond milk

cardamom

honey, divided,

plums,

Mandelbrot (or mandel bread) is an Eastern European Jewish cookie, a variation on biscotti. The dough is baked twice: first in a log, and then again after it's been sliced into cookies. This recipe includes the smart trick of freezing the dough after baking it the first time, then cutting it into slices when still frozen before baking again. This makes for a thinner slice, fewer crumbs when cutting and a crispier texture. You can make it with matzo cake meal during Passover — a delicious variation.

Orange-Almond Mandelbrot

all-purpose flour matzo cake meal

potato starch

almond flour

cinnamon

sea salt

169 grams/1 1/2 sticks unsalted butter

126 grams slivered almonds

vanilla

oranges

In a large bowl, mix flour or matzo cake meal, potato starch, almond flour, 1/2 teaspoon cinnamon and the salt.

In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup/200 grams sugar and the butter or coconut oil. Add eggs, one at a time, mixing well after each addition. Stir in flour or matzo mixture, almonds, vanilla and orange zest.

Place half the dough on a piece of parchment paper about 20 inches long. Use parchment paper to help mold the dough into a log about 10 inches long and 2 inches in diameter. (The dough is very soft and may be hard to worth with.) Gently press down along the top of the log to flatten it slightly. Twist ends of the parchment paper to seal. Repeat with the remaining dough. Refrigerate both logs for at least 1 hour.

Heat oven to 350 degrees and line a baking sheet with parchment paper. Unwrap dough logs and put on the prepared baking sheet, side by side. Bake logs for 35 to 45 minutes, until just beginning to brown. The dough should not be too cracked on the top. It is better to underbake than overbake.

Let logs cool, wrap in plastic and freeze until you are ready to finish them, or for at least 1 hour.

Heat oven to 350 degrees and line 2 baking sheets with parchment paper. Mix remaining 1 teaspoon cinnamon and 1/4 cup/50 grams sugar in a small bowl and set aside.

Remove logs from freezer. With a sharp, serrated knife, cut the logs into roughly 1/2-inch-thick slices, discarding the end slices if they fall apart. (If the logs have been in the freezer for several hours, let them sit at room temperature for a few minutes before slicing.)

Dip both sides of each slice in the cinnamon-sugar mixture and place them flat on prepared baking sheets. Bake for 10 to 15 minutes, carefully turn slices over, then bake another 10 minutes, or until golden brown and starting to crisp.

Mexican-Style Pot Roast With Raisins And Almonds

rump roast, tied

Salt and pepper

peanut oil

garlic,

Mexican beer

beef broth

ancho chilies, stems and seeds removed, chopped

oregano,

bay leaves

golden raisins

(or more to taste) chipotle chilies

cilantro

Preheat the oven to 300 degrees and season the meat with salt and pepper. In a large, heavy pot or Dutch oven with a tight lid, heat the oil over high heat and brown the meat on all sides.

Add the garlic, beer, broth, chilies, cinnamon sticks, oregano and bay leaves to the pot and bring to a boil. Cover the pot and transfer to the oven. Cook for 1 hour. Add the raisins and almonds and cook for another hour, or until the meat is very tender.

Transfer the meat to a serving platter. Remove and discard the cinnamon sticks and bay leaves. Transfer the sauce to a blender and puree until smooth. (You may need to do this in two batches.)

Return the sauce to the pot, season with chipotle and salt to taste and reheat if necessary. Pour sauce over meat and garnish with cilantro and toasted almonds. Serve immediately.

Almond Cakes recipe | Epicurious.com

(30 g) unsalted butter, melted,

(140 g) finely ground almonds

(210 g) confectioners sugar

(70 grams) unbleached all-purpose flour

(6 ounces; 185 g) unsalted butter, melted and cooled

This ligurian almond cake is a traditional Italian dessert made with blanched almonds, flour, sugar, eggs, and lemon. It has a dense crumb and nutty flavor.

Ligurian Almond Cake

unsalted butter

bread crumbs

lemon

eggs,

Fresh fruit or lemon curd,

Preheat the oven to 325°F (163°C) and adjust the oven rack to the middle position. Butter a Bundt pan and then coat it with bread crumbs or almond flour, turning and tilting the pan to evenly coat the surface. Tap out any excess crumbs.

On a rimmed baking sheet, spread the almonds in a single layer and toast in the oven, watching closely, until very lightly toasted, 5 to 7 minutes. Transfer the almonds to a plate to cool. Leave the oven on.

In the bowl of a food processor fitted with the metal blade, combine the almonds and sugar and pulse until the mixture is a fine powder.

Transfer the almond mixture to a stand mixer fitted with the paddle attachment. Add the flour, baking powder, and cinnamon and mix on the lowest speed for 1 minute.

Add the lemon zest and 2 of the eggs and mix until absorbed. Increase the speed to medium and beat for 1 minute. Add 2 more eggs and repeat, being sure to beat for 1 minute after they’re absorbed. Add the last egg and repeat.

Scrape the batter into the prepared pan and bake until the cake is well risen and deep golden and a thin knife inserted halfway between the side of the pan and the center tube emerges clean, 50 to 65 minutes.

Cool the cake in the pan for 5 minutes. Carefully unmold the cake onto the rack and let cool completely.

Slice and serve the cake. (You can keep the cake under a cake dome or wrapped in plastic at room temperature for up to a couple days or double wrap it and freeze it for up to a couple months. Thaw at room temperature before serving.)

You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.

Tiny, Salty, Chocolaty Cookies

unsalted butter (3/4 stick)

confectioners’ sugar

cocoa

bittersweet chocolate (at least 67 percent cacao), chopped

hazelnuts, almonds, pistachios, pecans or walnuts (optional)

Flaky sea salt,

Heat the oven to 350 degrees. Line two baking sheets with parchment paper.

Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don’t stick to the bottom of the pot.) Let cool.

Whisk the confectioners’ sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)

Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you’ve got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.

Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.

A complex combination of fennel seeds, anise, clove, cinnamon and Szechuan peppercorns, five-spice powder is a crucial ingredient in the Chinese pantry that also happens to be deeply versatile. It can be used as a dry rub for roast chicken, tossed with sautéed vegetables or sprinkled over toasted nuts. Here, five-spice powder, along with a bright splash of vinegar and ginger, dresses up simple roasted carrots. Preheating your baking sheet in the oven will help caramelize and crisp your vegetables, and will also speed up cooking time.

Five-Spice Roasted Carrots With Toasted Almonds

five-spice powder

garlic cloves, grated

carrots

chives (about 1 small bunch)

sherry vinegar

ginger

Arrange one oven rack at the top and one at the bottom of the oven. Place a baking sheet on the bottom rack and heat the oven to 425 degrees.

In large bowl, stir together 2 tablespoons olive oil with the five-spice powder, garlic and 1 teaspoon salt. Add the carrots and toss to coat. Transfer carrots to the hot baking sheet and arrange in an even layer and roast, on the bottom rack, until the carrots are tender and browned all over, 20 to 25 minutes, flipping halfway through.

While carrots are roasting, toast almonds on a separate baking sheet, on the top rack, until golden brown, 7 to 8 minutes. Allow to cool, then finely chop and transfer to a large bowl or serving platter. Add the chives, vinegar, ginger and remaining olive oil to the almonds, and season with salt. Add roasted carrots and toss to coat. Serve hot.

This is a truly glorious one-pot weeknight meal. Feel free to experiment with the garnish, adding dried cranberries, hazelnuts, pine nuts or your own favorites. Ghee adds a nuttiness to the dish, but if you cannot find it, you can make it with unsalted butter using the chef Asha Gomez's method. Simply melt the butter in a pot over low heat. Let it simmer until it foams and sputters. Once the sputtering stops and the milk solids in the pot turn a khaki color, remove it from the heat and skim off the foam with a spoon. Strain remaining butter into a container, leaving behind any solids in the pot. Ghee keeps for up to six months in the refrigerator.

Weeknight Fancy Chicken and Rice

ghee (or use unsalted butter)

yellow onion, peeled, halved and thinly sliced

green cardamom pods, crushed

star anise

kosher salt, divided

garlic cloves, finely chopped

turmeric powder

chicken

chicken stock

basmati rice

apricots

almonds,

cilantro leaves

In a medium saucepan with a lid, melt ghee over medium-high heat. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.

Add stock and remaining salt, increase the heat and bring to a boil. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.

Transfer chicken and rice to a bowl, taking care to remove and discard cardamom pods and star anise. Garnish with apricots, almonds and cilantro. Serve at once.

Apricot Chicken with Almonds recipe | Epicurious.com

(6-ounce) skinless boneless chicken breast

black pepper

apricot preserves

soy sauce

whole-grain mustard

This fresh, crunchy, make-ahead salad is ideal for transporting to a dinner party or picnic, and makes for a killer next-day lunch.

Make-Ahead Broccoli and Quinoa Salad

dates (preferably not Medjool), chopped

scallions, thinly sliced

cheddar,

⅓ cup salted, roasted almonds, chopped

red pepper flakes

(or more) fresh lemon juice

Leafy greens and watery vegetables like cucumbers can’t handle being dressed and held at room temperature, but broccoli holds up like a champ. The oil and lemon juice in this recipe soften the hard crunch of the broccoli, making it an ideal base for a make-ahead side dish. And the quinoa, almonds, dates, and cheddar round out the mix with an addictive balance of flavors and textures.

Bon Appétit

Bring a medium saucepan of salted water to a boil over high heat. You’re going to cook the quinoa like pasta, so the exact quantity of water doesn’t matter—just make sure saucepan is at least half full. Add ½ cup quinoa and return to a boil, then reduce heat to medium and cook at a gentle boil or lively simmer, uncovered, until you start to see the curly tail separate from the individual grains, 12–15 minutes. Even though you’re cooking the quinoa uncovered, you’re going to use the lid later, so make sure it’s within reach.

Taste quinoa and make sure it’s tender. If it’s still a little crunchy, cook another 2 minutes, then taste again. Once tender, drain quinoa in a fine-mesh strainer–keep saucepan close at hand–and shake off as much excess water as possible. Turn off your stove.

Immediately dump drained quinoa back into saucepan. Return to stove and cover, placing 2 layers of paper towels underneath lid. The paper towel is there to absorb liquid as quinoa continues to steam, making it fluffy instead of wet and soggy. Let sit on stove (make sure the burner is turned off) while you assemble the rest of the salad.

Hold head of broccoli by the stalk in your non-dominant hand over a large bowl. Rotating the stalk as you work, use your knife to shave off thin layers from the floret end, holding knife almost parallel to the buds and taking off just the tiny buds at first. Then use knife to shave off thin layers of the florets until you reach the thicker stems.
→  More intel on this revolutionary broccoli chopping technique

You’re going to trim and chop up the stalk because it’s (arguably) the most delicious part of the broccoli. Start by snapping off any remaining stems sticking out of the stalk. Using a vegetable peeler, remove fibrous outer layer of stalk until you get to the tender light green interior (you may have to go around with peeler several times). Chop up stalk and add to bowl.

Toss in 6 dates, 3 scallions, 4 oz. cheese, ⅓ cup almonds, 1½ tsp. red pepper, and quinoa. Add several generous pinches of salt and toss to combine.
→  Want to customize your quinoa salad? Just follow this simple formula

Add ¼ cup oil and 3 Tbsp. lemon juice and toss to combine. Taste and add more salt, if needed.

Cover salad with plastic wrap, pressing it directly onto the surface. Let salad sit at least 30 minutes before serving (or transfer salad to an airtight container and chill up to 3 days). This allows the dates to soften and other ingredients to soak up all the lemon juice, oil, and seasonings.

Before serving, toss salad together, then taste and season with more salt and lemon juice, if needed.

Tiny bursts of juicy, tart grapefruit mitigate the richness of this moist crumb cake, topped with almond and brown sugar. You can substitute oranges, tangerines or other tangy fruit for the grapefruit; you’re looking for 1 1/2 cup fruit total. Just avoid anything too sweet (like blueberries, peaches and bing cherries). You need the acidity to balance out the sugary crumb topping. (If substituting other fruit, skip the sprinkling of salt.) If you don’t have a springform pan, use a regular 10-inch cake pan that’s at least 1 1/2-inches deep, then serve cake directly out of the pan instead of unmolding.

Grapefruit Crumb Cake

145 grams light brown sugar

ground cardamom or ginger

fine sea salt

55 grams slivered almonds

unsalted butter (1 stick), melted

grapefruits

sour cream

baking soda

fine sea salt,

Heat oven to 350 degrees and butter a 10-inch springform pan.

Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, cardamom and salt. Stir in almonds and melted butter until 1/2-inch crumbs form. Store covered in the refrigerator. (You can make the crumb topping up to 5 days in advance.)

Prepare grapefruit: Line a baking sheet or plate with a double layer of paper towels. Finely grate 1 tablespoon of zest from the grapefruit; set aside.

Cut top and bottom off grapefruit with a sharp knife, then slice away peel so no white pith remains. Cut out the grapefruit segments by running your knife on the inside edges of each segment, leaving behind the white membranes. Place sections onto the paper-towel-lined pan or plate to dry out slightly. You should have about 1 1/2 cups grapefruit sections. Pull any large sections apart with your hands so they are all in 1-inch or smaller pieces.

Make the cake: In a medium bowl, whisk sour cream, eggs, vanilla and reserved grapefruit zest. In the bowl of an electric mixer fitted with the paddle attachment, mix together the flour, sugar, baking soda, baking powder and salt. Beat in the softened butter for 10 seconds, then beat in the sour cream mixture until smooth.

Pour the batter into the prepared springform pan. Spread grapefruit evenly across the top of the cake. Sprinkle the grapefruit very lightly with sea salt, then top with the crumb mixture.

Bake until springy when touched, and a toothpick inserted in the center comes out with just a few crumbs, 50 to 65 minutes. Transfer to a wire rack and cool completely before releasing the sides of the pan and serving (at least 2 hours).

Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Think of them like a healthyish muffin in bar form. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

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